Informatics Publishing Limited

Meena Tandon ¹, Gurmukh Singh ¹

Affiliations
1 Dept. of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263145, IN

Abstract

Soybeans with their 38-42 per cent protein and 18-20 percent fat content are an excellent and cheap source of calories and protein. Defatted soy flour is a common form in which soybeans can be incorporated in various food preparations.

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Gurmukh Singh ¹, N. Singh ²

Affiliations
1 Department of Food Science & Technology, G. B. Pant University of Agriculture and Technology, Pantnagar - 263145, IN
2 Central Food Technological Research Institute, Mysore - 570 013, IN

Abstract

Leaf protein is a promising material for meeting the growing demands of food protein in the world. However, for food use, the colour and flavor are considered to be main drawbacks. There are a number of approaches to get bland and colourless leaf protein viz. solvent extraction of leaf protein concentrate (LPC) and fractionation of proteins of juice into pigment-rich chloroplastic LPC and pigment-free cytoplasmic LPC by differential centrifugation, heat and organic solvents. The present investigation deals with nutritive value of some fractionated and solvent extracted leaf protein preparations.

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